Refined Beetroot Tartare with Avocado

Wrap the beetroots individually in aluminum foil. Add a pinch of salt, a dash of olive oil, one allspice berry, and a small piece of bay leaf to each. Roast in the preheated oven at 200 °C for approx. 1.5 hours until soft.

Peel the roasted beetroots and cut them into small cubes. Briefly chop in a food processor until a meat-like texture is achieved (not a purée!).

Add chopped capers, finely diced shallots, 3 tbsp olive oil, nutritional yeast flakes, salt, Dijon mustard, pepper, freshly grated horseradish, Tabasco, mashed avocado, and tarragon mustard. Mix everything well, season to taste, and let it chill in the refrigerator for approx. 1.5 hours.